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Raider Airmen heat up competition in the kitchen

The 28th Force Support Squadron hosts a Chef of the Quarter cook-off at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2019. The competition began promptly at 1:28 p.m. in recognition of the 28th Bomb Wing. Contestants had one hour to prepare their food, have it plated and present it to the judges. (U.S. Air Force photo by Airman 1st Class Christina Bennett)

The 28th Force Support Squadron hosts a Chef of the Quarter cook-off at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2019. The competition began promptly at 1:28 p.m. in recognition of the 28th Bomb Wing. Contestants had one hour to prepare their food, have it plated and present it to the judges. (U.S. Air Force photo by Airman 1st Class Christina Bennett)

Staff Sgt. Amanda Williams, a 28th Force Support Squadron food services specialist, prepares chicken cordon bleu for the Chef of the Quarter cook-off in the Raider Café kitchen at Ellsworth Air Force Base, S.D., Dec. 18, 2019. Contestants were provided with chicken breasts and eggs, and were required to incorporate two secret ingredients. (U.S. Air Force photo by Airman 1st Class Christina Bennett)

Staff Sgt. Amanda Williams, a 28th Force Support Squadron food services specialist, prepares chicken cordon bleu for the Chef of the Quarter cook-off in the Raider Café kitchen at Ellsworth Air Force Base, S.D., Dec. 18, 2019. Contestants were provided with chicken breasts and eggs, and were required to incorporate two secret ingredients. (U.S. Air Force photo by Airman 1st Class Christina Bennett)

Staff Sgt. Amanda Williams, a 28th Force Support Squadron food services specialist, begins plating her meal at the Chef of the Quarter cook-off held at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2018. Each team needed to create three plates for the judges and one for the presentation table.  (U.S. Air Force photo by Airman 1st Class Christina Bennett)

Staff Sgt. Amanda Williams, a 28th Force Support Squadron food services specialist, begins plating her meal at the Chef of the Quarter cook-off held at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2018. Each team needed to create three plates for the judges and one for the presentation table. (U.S. Air Force photo by Airman 1st Class Christina Bennett)

Avocado and fennel are revealed as the two secret ingredients at the beginning of the Chef of the Quarter cook-off competition at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2018.  Contestants were required to incorporate the two special ingredients into their plates while sticking to the theme of “brunch.” (U.S. Air Force photo by Airman 1st Class Christina Bennett)

Avocado and fennel are revealed as the two secret ingredients at the beginning of the Chef of the Quarter cook-off competition at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2018. Contestants were required to incorporate the two special ingredients into their plates while sticking to the theme of “brunch.” (U.S. Air Force photo by Airman 1st Class Christina Bennett)

Staff Sgt. Erica Restemayer, a 28th Force Support Squadron noncommissioned officer in charge of retentions and promotions, races against the clock during the Chef of the Quarter cook-off competition at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2018. Contestants were split into three teams that included one food service Airman and one volunteer NCO. (U.S. Air Force photo by Airman 1st Class Christina Bennett)

Staff Sgt. Erica Restemayer, a 28th Force Support Squadron noncommissioned officer in charge of retentions and promotions, races against the clock during the Chef of the Quarter cook-off competition at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2018. Contestants were split into three teams that included one food service Airman and one volunteer NCO. (U.S. Air Force photo by Airman 1st Class Christina Bennett)

Tech. Sgt. David DeJesus, the 28th Force Support Squadron noncommissioned officer in charge of the First Term Airman Center, prepares a plate during the Chef of the Quarter cook-off competition at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2018. The three teams were expected to create a meal and were judged on presentation, creativity, originality and, most importantly, taste. (U.S. Air Force photo by Airman 1st Class Christina Bennett)

Tech. Sgt. David DeJesus, the 28th Force Support Squadron noncommissioned officer in charge of the First Term Airman Center, prepares a plate during the Chef of the Quarter cook-off competition at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2018. The three teams were expected to create a meal and were judged on presentation, creativity, originality and, most importantly, taste. (U.S. Air Force photo by Airman 1st Class Christina Bennett)

The final plate created by Airman 1st Class Alex Dogert and Tech. Sgt. David DeJesus is presented at the Chef of the Quarter cook-off competition at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2018. Contestants were split into three teams and included one food service airman and one volunteer noncommissioned officer. They were required to work together to come up with a dish to present to the judges. Dogert is a 28th Force Support Squadron food services specialist and DeJesus is the 28th FSS noncommissioned officer in charge of the First Term Airman Center. (U.S. Air Force photo by Airman 1st Class Christina Bennett)

The final plate created by Airman 1st Class Alex Dogert and Tech. Sgt. David DeJesus is presented at the Chef of the Quarter cook-off competition at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2018. Contestants were split into three teams and included one food service airman and one volunteer noncommissioned officer. They were required to work together to come up with a dish to present to the judges. Dogert is a 28th Force Support Squadron food services specialist and DeJesus is the 28th FSS noncommissioned officer in charge of the First Term Airman Center. (U.S. Air Force photo by Airman 1st Class Christina Bennett)

Contestants wait for the judges to vote on their plates at the Chef of the Quarter cook-off competition at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2018. Each team created a plate that went along with the brunch theme and incorporated two secret ingredients: fennel and avocado. The plates were judged by taste, presentation, creativity and originality. (U.S. Air Force photo by Airman 1st Class Christina Bennett)

Contestants wait for the judges to vote on their plates at the Chef of the Quarter cook-off competition at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2018. Each team created a plate that went along with the brunch theme and incorporated two secret ingredients: fennel and avocado. The plates were judged by taste, presentation, creativity and originality. (U.S. Air Force photo by Airman 1st Class Christina Bennett)

Senior Master Sgt. David Brier, the 28th Force Support Squadron senior enlisted manager, judges the three dishes presented to him during the Chef of the Quarter cook-off competition at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2018. Brier judged the dishes alongside Col. Eric Hresko, the 28th Bomb Wing vice commander, and Chief Master Sgt. Justin Walker, the 28th Mission Support Group superintendent. (U.S. Air Force photo by Airman 1st Class Christina Bennett)

Senior Master Sgt. David Brier, the 28th Force Support Squadron senior enlisted manager, judges the three dishes presented to him during the Chef of the Quarter cook-off competition at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2018. Brier judged the dishes alongside Col. Eric Hresko, the 28th Bomb Wing vice commander, and Chief Master Sgt. Justin Walker, the 28th Mission Support Group superintendent. (U.S. Air Force photo by Airman 1st Class Christina Bennett)

Staff Sgt. Amanda Williams, a 28th Force Support Squadron food service specialist, stands alongside her teammate, Staff Sgt. Kyle Miesbauer, a 28th FSS unit training manager, at the Chef of the Quarter cook-off competition at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2018. Judges agreed that all the dishes were delicious and well-prepared, but overall Williams won the competition and was named “Chef of the Quarter.” (U.S. Air Force photo by Airman 1st Class Christina Bennett)
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Staff Sgt. Amanda Williams, a 28th Force Support Squadron food service specialist, stands alongside her teammate, Staff Sgt. Kyle Miesbauer, a 28th FSS unit training manager, at the Chef of the Quarter cook-off competition at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2018. Judges agreed that all the dishes were delicious and well-prepared, but overall Williams won the competition and was named “Chef of the Quarter.” (U.S. Air Force photo by Airman 1st Class Christina Bennett)

ELLSWORTH AIR FORCE BASE, S.D. -- The 28th Force Support Squadron hosts a Chef of the Quarter cook-off at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2019. Contestants were split into three teams and were required to produce a dish that incorporated two secret ingredients.